Grilled Salmon With Cumin-Butter Sauce And Asparagus Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, salt, and pepper.
• STEP 3.Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
• STEP 4.Meanwhile, trim the ends of the asparagus and toss them with olive oil, salt, and pepper.
• STEP 5.Grill the salmon fillets for about 4-5 minutes per side, or until cooked through.
• STEP 6.While the salmon is grilling, grill the asparagus for about 3-4 minutes, or until tender and slightly charred.
• STEP 7.In a small saucepan, melt the butter over medium heat. Stir in the cumin and cook for 1-2 minutes, until fragrant.
• STEP 8.Remove the salmon and asparagus from the grill. Serve the salmon with the cumin-butter sauce drizzled on top, and the grilled asparagus on the side.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure even cooking of the salmon.
• Marinating the salmon for 15-20 minutes helps to infuse it with flavor and keep it moist.
• If you don't have a grill, you can also cook the salmon and asparagus in a grill pan or under the broiler.
• Feel free to adjust the amount of cumin in the butter sauce to suit your taste preferences.

Storage and Serving

• Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salmon in a skillet over low heat until heated through.
• Serve the leftover salmon with a fresh salad or use it to make a delicious salmon sandwich.
• The grilled asparagus is best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 2 days.